Spiced Aduki Beans .225g Aduki Beans – pre-soaked overnight and boiled for 40 mins – rinsed and drained (or use a tin)

5cm piece fresh ginger, peeled and finely chopped

2 cloves of garlic, crushed

1 level tsp Garam Masala

1 tin Chopped Tomatoes

1 bunch Spring Onions, finely sliced

Tub Natural Yoghurt

1-2 tsp Curry Paste

Handful of fresh Mint

Handful fresh Coriander

METHOD Prepare the Aduki Beans, either soak overnight and then boil for 40-50 mins until tender, or use a tin – in which case drain and rinse.Heat a frying pan, and add a little oil.Add the ginger, garlic and garam masala and cook for a few minutes.

Add the chopped tomatoes, followed by the Aduki Beans.

Reduce the heat and simmer gently for 10 mins.

Mix the yoghurt with the curry paste, fold in the spring onions, mint and coriander.

Pour the bean and tomato mixture into a dish and top with the yoghurt and herb mix.

Serve.

This recipe for this wonderful moist cake has been supplied by our very own Domestic Goddess in the office (AKA Liz the administration manager)

Ingredients

3 Large eggs

6oz Margarine/Butter

6oz Sugar

5 ½ oz Self Raising Flour

2oz Ground Hazelnuts

MethodCream eggs & margarineAdd sugar and sifted flour

Fold in ground hazelnuts

Bake in a moderate oven (160 ) for ¾ - 1 hour.

Serving suggestions:Split and spread with one of the following, Whipped cream/raspberry jam/butter cream with whisky (yum! yum!) Dust the top of the cake with icing sugar. This is a nice moist cake which should keep for up to 10 days.Liz Aldridge

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